Super Slow Roast Tomatoes
These super slow roast tomatoes are a great way of using the residual heat of your Big Green Egg after you’ve finished cooking. Just turn your Egg right down and put these on to roast and dry out, developing a sweet, sticky flavour.
Once cooked, eat them as they are or add them as little flavour bombs to your other dishes. We love them in our cheese, tomato and bacon puffs, a decadent way to start the day.
Cooking surfaces
BBQ Temperature
Ingredients
- Baby tomatoes of any variety, 20 or so
- 2-3 cloves garlic, chopped coarsely
- Maldon Salt
- Freshly ground black pepper
- Olive oil
- Basil, oregano or both, fresh and coarsely cut
- Balsamic (optional)
Equipment
- I use a Big Green Egg Small Skillet
Method
- Turn your Big Green Egg down and if not already setup for an indirect cook, add your plate setter (ConveEGGtor) and stainless grid on top. If you have a baking stone, add that as well, it’s not essential though. Set the temperature to 110°C.
- Cut your tomatoes in half across them and put them into the pan so you have the base full with a single layer.
- Sprinkle Maldon salt over the tomatoes. When you’re done add just a little more, it really brings out the flavour.
- Add a good amount of black pepper.
- Now add your roughly chopped garlic.
- To the top add your green herbs.
- Finally drizzle with a good quality olive oil, this is one of the rare occasions when I advocate using extra virgin olive oil.
- Place your cast iron pan into the Egg and leave it to cook for 4-6 hours.
- Allow your tomatoes to cool before tucking in.
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